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VG Titans W65-L Textured Wheat Protein offers a high-quality plant-based protein solution for food manufacturers looking to create innovative meatless products. This dry, extruded product hydrates to form a texture similar to meat, making it suitable for use in a wide range of applications, including burgers, sausages, and cold cuts. Its high protein content and versatility make it an essential ingredient for enhancing the nutritional profile of both plant-based and traditional meat products. Produced from non-GMO wheat, VG Titans W65-L is crafted with a focus on sustainability and health. This textured wheat protein is ideal for companies aiming to meet the growing consumer demand for vegan and vegetarian foods. Its adaptability and ease of use in various recipes make it a valuable component for expanding product lines and catering to diverse dietary preferences.

Les prunes séchées sont incluses dans les fruits secs et les noix. Il peut être consommé comme collation ou ingrédient de nombreux plats. Les fruits de prune séchés sont une source précieuse de nutriments, en particulier les fibres et les polyphénols. Ils présentent une riche source de vitamines, de minéraux et de composés phyto. Vitamine A, E, K, C, du groupe B, acide pantothénique, potassium, phosphore, fer, calcium, magnésium, zinc, tout cela est contenu dans les prunes séchées. De plus, les fruits contiennent des composés polyphénoliques qui sont de forts antioxydants. Les clichés séchés sont considérés comme l'une des meilleures mesures naturelles de constipation. Grâce aux fibres, ils améliorent le péristaltisme intestinal. Le sorbitol contenu dans les fruits crée l'environnement pour le développement de la flore bactérienne nécessaire. Une quantité trop importante de prunes consommées à la fois peut provoquer des flatulences et une diarrhée.

The Textured Wheat Protein VG Titans W65-M is a dry, extruded product that can be rehydrated for use in plant-based items such as burgers, sausages, cold cuts, fillings, and as an additive to meat and poultry products. It is made from wheat protein and wheat flour, containing a minimum of 65% protein, available in medium chunks, with a water absorption ratio of 1:3 and a recommended hydration time of 30 minutes. Packaged in an 8kg PE bag, this product is perfect for crafting plant-based burgers, sausages, cutlets, chicken, Bolognese sauce, and minced meat.

VG Titans W65-M Textured Wheat Protein is a versatile, plant-based product designed to replicate the texture of meat. Made from premium wheat protein and wheat flour, this dry product is perfect for creating a wide range of plant-based dishes. Its medium-sized chunks and high protein content make it an ideal ingredient for burgers, sausages, and cold cuts, as well as an addition to meat and poultry products. With a hydration rate of 1:3 and a recommended rehydration time of 30 minutes, VG Titans W65-M offers convenience and flexibility for culinary innovation. This textured wheat protein is not only nutritious but also adaptable, making it a valuable ingredient for various applications. From plant-based bolognese sauce to minced meat, VG Titans W65-M provides a rich and satisfying texture that enhances any dish. Packaged in an 8kg PE bag, it is easy to store and handle, making it a must-have for any kitchen exploring the benefits of plant-based cooking.

Agar, zwany również agar-agar, to naturalny zagęstnik pochodzenia roślinnego. Pozyskuje się go z wodorostów morskich - krasnorostów.Agar nie ma zapachu ani smaku. Zawiera wiele cennych składników takich jak: mangan, magnez, żelazo, wapń, sód i cynk.Jest substancją silniej żelującą niż żelatyna. Na etykietach znajdziemy go pod symbolem E-406.Szeroko stosowany w kuchni wegańskiej zamiast żelatyny.&nbsp;<strong>Stosowanie</strong>Agar jest stosowany, jako zamiennik żelatyny w kremach, galaretkach, musach, konfiturach i w innych produktach. Rozpuszcza się w temp. 85-95 stopni Celsjusza, tężeje natomiast już w 32-35 stopniach. Nie trzeba go więc wkładać do lodówki.W celu uzyskania średniej twardości żelu stosuje się proporcję: 1 płaska łyżeczka agaru na 1 szklankę płynu. Agar rozpuścić w niewielkiej ilości zimnej wody i dodać do gotującej się wody, pogotować kilka minut.Agar może też być użyty, aby zrobić dżem. Na 1,5 kg owoców i 500 g cukru należy dodać 1–1,5 łyżeczki agaru.